Warning: Addictive! Oita Specialty Chicken Tempura

Name: Warning: Addictive! Oita Specialty Chicken Tempura
Yield: Serves 2, makes 8 pieces
Ingredients: 1 large piece (about 11.6 oz) chicken breast; 1 1/4 inches ★ginger (tube); 1/4 teaspoon plus a pinch ★salt; 1/4 teaspoon minus a pinch ★sugar; 1 pinch each ★MSG (optional) and pepper; 2 tablespoons ★sake; 2 teaspoons ★sesame oil; 1/3 cup (about 1.8 oz) all-purpose flour; 2 tablespoons plus a pinch (about 0.7 oz) potato starch; 1 ●egg; 1/4 cup (about 2 oz) ●cold water; 1 pinch ●salt; 1 teaspoon ●shochu or sake; 2 teaspoons ●vinegar

郁．． @ikuyochan

Crispy coating and super juicy chicken breast. You'll regret not making more as it disappears in no time. Delicious!
The origin of this recipe
While experimenting with a different dish, I thought this would be delicious as tempura too, so I started researching chicken tempura.
The marinade was almost decided, so I focused on perfecting the batter.
This chicken tempura is so good, you'll never make enough!

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Ingredients

Serves 2, makes 8 pieces

1large piece (about 11.6 oz) chicken breast
1 1/4 inches★ginger (tube)
1/4 teaspoonplus a pinch ★salt
1/4 teaspoonminus a pinch ★sugar
1 pincheach ★MSG (optional) and pepper
2 tablespoons★sake
2 teaspoons★sesame oil
... You can substitute with tempura flour
1/3 cup(about 1.8 oz) all-purpose flour
2 tablespoonsplus a pinch (about 0.7 oz) potato starch
1●egg
1/4 cup(about 2 oz) ●cold water
1 pinch●salt
1 teaspoon●shochu or sake
2 teaspoons●vinegar

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Steps

1

Remove the skin and fat from the chicken breast and pierce it with a fork. Cut into 8 pieces along the grain.
2

Put the ★ ingredients and chicken in a plastic bag and massage. Marinate for at least 20 minutes.
3

Lay plastic wrap on a surface, place a paper towel on top, and spread the chicken on it. Cover with another paper towel and press to remove moisture from the chicken surface.
4

Mix the all-purpose flour and potato starch in a bowl.
5

In a separate bowl, mix the ● ingredients, then add the flour mixture from step 4 and mix with chopsticks. Stop mixing while there are still lumps and dry spots.
6

(Overmixing will make the batter sticky and not crispy, so it's okay if it's not fully mixed.)
7

Heat frying oil in a pan to 356°F (180°C), dip the chicken from step 3 in the batter, and fry for about 1 1/2 minutes.
8

(Do not touch until the batter sets. Once set, flip and fry both sides.)
9

Lift onto a paper towel and wait 3-4 minutes. Remove any leftover batter bits from the oil.
10

Fry again in 356°F (180°C) oil for about 30-40 seconds on both sides, drain the oil, and serve on a plate. Add mustard or kabosu if desired, and it's ready!
11

[If you fry all at once, the oil temperature drops too much and it won't be crispy, so fry in batches.]
12

[Dusting with a little flour before battering helps the batter stick better. I skip this step because it's tedious...]